Nora said: “Curry is one of my favourite dishes. Full of flavour, warming and deeply nourishing. I am a huge fan of aubergines which add nice texture to this vegetable curry
Aubergines contain high amounts of antioxidants, minerals and fibre. They are known for balancing blood sugar levels and boosting gut health.”
Goes well with: brown rice, quinoa
Ingredients
200 g peas (frozen)
1 tin full fat coconut milk(400 ml)
1 clove garlic
1 piece fresh ginger (2 cm)
Juice of 2 fresh limes
Half red chilli pepper
Half teaspoon salt
1 handful fresh coriander
4 tablespoons full fat
yogurt1 tablespoon coconut oil for frying
Preparation
- Finely chop coriander, chilli pepper, ginger and garlic (leave some coriander to sprinkle). Mix with lime juice.
- Chop red onion and fry at medium heat in coconut oil. Meanwhile chop aubergine in cubes and add to pan. Continue to cook for a few minutes. Then add peas, coriander mixture, coconut milk and stir well. Let the curry simmer for 10 minutes.
- Serve with yogurt and coriander leaves on top.
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